Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Katie Sienkiewicz

Ware Shoals

Summary

Dynamic Chef Manager with extensive culinary expertise and a strong focus on food safety regulations at Canteen.

Culinary professional prepared for leadership in dynamic kitchen environments, with focus on excellence in food quality and service. Extensive experience in supervising kitchen operations and mentoring staff. Reliable team collaborator with commitment to achieving high standards and adapting to changing needs. Expertise in menu development and inventory management.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Chef Manager

Canteen
01.2023 - Current
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
  • Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
  • Spearheaded catering efforts for special events, showcasing culinary expertise and generating additional revenue streams.

Location Manager

Aramark - Lander University
02.2019 - 10.2023
  • Trained and mentored team members on best practices and customer service standards.
  • Managed staff schedules to optimize labor efficiency and service delivery.
  • Collaborated with university administration to align services with student needs and feedback.
  • Managed daily operations ensuring compliance with safety and sanitation standards.
  • Supervised staff performance, providing training and mentorship to enhance team efficiency.
  • Led staff meetings to communicate goals, address challenges, and promote teamwork within the department.
  • Analyzed customer feedback to identify areas for improvement in service quality and menu offerings.
  • Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Reviewed and approved employee schedules and timesheets.
  • Enhanced safety protocols for both employees and guests by adhering to strict food handling guidelines, ensuring proper storage of ingredients, and maintaining up-to-date certifications on equipment usage.
  • Oversaw training of more than 30 team members.
  • Cultivated an inclusive atmosphere that fostered collaboration between diverse team members within the kitchen space.


Catering Manager

Sodexo USA
03.2011 - 08.2018
  • Oversaw catering operations, ensuring timely delivery and high-quality service for events.
  • Developed and maintained client relationships to foster repeat business and customer satisfaction.
  • Coordinated menu planning with chefs, aligning offerings with client preferences and dietary restrictions.
  • Managed inventory control processes, optimizing supply levels to minimize waste and reduce costs.
  • Analyzed client feedback to refine service offerings, resulting in increased client retention rates.
  • Handled catering scheduling, ordered food and planned events.
  • Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
  • Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
  • Met with clients to outline desired goals and prepared quotes for overall catering costs.
  • Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
  • Achieved increased client retention rates by providing exceptional customer service throughout the event planning process.
  • Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them.
  • Collaborated with clients to create customized menus tailored to their specific preferences and needs.
  • Worked with chefs to plan menus according to client needs and budgets.

Education

Associate of Arts -

Pennsylvania Institute of Culinary Arts
Pittsburgh, PA
06-1996

Buckhannon - Upshur High School
Buckhannon, WV
06-1993

Skills

  • Food safety
  • Food safety regulations
  • Culinary expertise
  • Supply ordering

Certification

ServSafe Certification 1/4/2023 - 1/4/2028

Timeline

Chef Manager

Canteen
01.2023 - Current

Location Manager

Aramark - Lander University
02.2019 - 10.2023

Catering Manager

Sodexo USA
03.2011 - 08.2018

Associate of Arts -

Pennsylvania Institute of Culinary Arts

Buckhannon - Upshur High School

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Katie Sienkiewicz